forget the charcoal man...use all wood. Pork is so forgiving even to the novice smoker. If you get a small enough hog you can still use charcoal with a smaller smoker, however...it would have to be a small piggy. You can fabricate a cheap smoker using cinder blocks if you have those on hand (old school Georgia style) I cant really help you on the smoker part except to just make do with what ya got. (That's what bbq is all about anyway) I can answer ANY prep question you have. If you are going to split the hog in half and are using a band saw to rip through the sternum and bones make sure you use white vinegar and a dry towel to "dap" the bone areas as this will absorb the bone dust and if you haven't tasted bone dust it is...BITTEEEEER! whew man its bad. The advantage of splitting it in half is you can do pulled pork on one side and separate the other like cut the rins out, loin, shoulder, you can save meat later for bacon, ham, etc. also, it will cook faster than a whole hog you might can fit it on smaller smokers. you may check out old Myron Mixon on you tube he is a whole hog smoking aficionado. When I do a whole pig I like to smoke around 275-300 keep a water pan inside 250 is fine also just depends if im doing a wild hog (leaner, so I will do around 250) domestic are fattier and I will crank it up to 300. You may check out BBQ PitBoys on you tube also about whole hog smoking. One of the pitboys has a passion for the BEST part of the hog like I do (no not the ears) The BRAINS!!! YES SIR! crack that scull open pour in some sauce stir it up and prepare to have your mind blown! Check it out (unless your queasy) I will do rub in the outside (just for color) make sure you get rub on the skinless meat where possible (another advantage of splitting the hog open) I like to inject my whole hog with Coke, or Dr. Pepper always a texas favorite. Apple juice is great also. If you cant fit it on a pit, go ahead and cook it in the ground. Your definitely missing something in your life if you've never cooked a whole hog or goat in the ground! Dig a good sized hole. Get a good hot bed of coals in the ground cover your hog with wet burlap sacks multiple layers you can use greenery also between the hog and the coals if you like then cover the hog with a piece of tin for insulation. cover the hole back up and cook it low and slow!!! Good Luck man
